Mexican Chiles en Nogada

Seasonal chiles filled with savory meat and topped with a creamy walnut sauce.

Ingredients

• 4 pieces poblano chiles
• 1 lb ground pork
• 1 cup green apple
• 1 cup walnuts
• 1/2 cup cream

Method

1. Roast and peel the poblano chiles.
2. Cook the ground pork with apples and spices.
3. Blend walnuts with cream to make the nogada sauce.
4. Stuff the chiles with the meat mixture.
5. Pour the nogada sauce over the stuffed chiles and serve.

Chef's tips

• Roast the chiles until charred for easier peeling.
• Balance the sweetness of the sauce with a touch of salt.